large 2lt saucepan, colander, 2 x mixing bowls and kitchen blender

35g fresh spinach
12g 1 spring onion
2½ tbsp lime juice
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
125g FREEE Organic Green Pea Penne
50g peas
175g ripe avocado
salt

Spinach Sauce 

1. Put the spinach into a bowl, cover with boiling water and leave to stand for 2 minutes. 
2. Pour the spinach into a colander and squeeze all the water out.
3. Transfer the spinach to a kitchen blender.
4. Chop the spring onion into the blender.
5. Add the lime juice, oil, salt and pepper and pulse to make a sauce. Taste and adjust the seasoning if required.

Cooking Green Pea Penne

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Add the peas, bring the water back to the boil and cook for a further 2 minutes.
6. Prepare a bowl of cold water next to the sink.
7. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
8. Drain the pasta into a colander over the sink.
9. Tip the pasta into the bowl of cold water and stand for 3 minutes.
10.  Drain the pasta again in the colander.

Green Pea Penne and Avocado Salad

1. Put the drained pasta into a serving dish.
2. Stir the sauce, add half to the bowl and mix well.
3. Tip the remaining sauce into a small bowl or jug.
4. Peel and chop the avocado. 
5. Scatter the chopped avocado over the pasta.
6. Serve immediately with the bowl or jug of extra sauce.